Food drives memory. Food drives pride. It also carries the power to connect you with a culture that is otherwise unknown to you. Many people worldwide take pride in their food, but not many compare to the sense of pride Peruvians have for their food. For Chef Diego Oka, the food of his beloved country is a through-line to the legacy of a spirited and lively culture.
The Lima-born Peruvian is the executive chef at La Mar by Gastón Acurio in Miami, FL. He has dedicated his career to being an ambassador for the food and country he loves.
Credit: Ruben Cabrera
For Oka, there is no higher honor than representing his country through food
When you dive into Peruvian culture, you’re met with incredibly iconic imagery: Cusco, the Nazca Lines, the Rainbow Mountains, and Machu Picchu.
Peru is good when it comes to food, too. Peruvians have gifted the world with ceviche, lomo saltado, picarones, and chicha morada.
Oka tells Latinidad Collective, “To be part of a legacy, and especially a legacy that not only involves myself and Gaston, [but also] involves your country — like my country, Peru — I think it’s beautiful.”
The acclaimed chef explains that being able to be an “ambassador” for his country is a source of pride for him. Not to be confused with a diminishment of his talented efforts and merits to put Peruvians on the map, Oka also credits his mentor, Chef Acurio, for leading the charge.
Credit: Ruben Cabrera
“I’ve been working with Gaston [for] 19 years, and Gaston is [an] iconic person, not only a chef. I think, as a person, he’s more than a chef. He is a visionary and has made all the Peruvians feel proud of something that we do good,” Oka asserts.
He continues, “But I think he has — he’s a pioneer [in] this movement now that he started and now we are following.”
While Acurio may have lit the torch, Oka has taken that torch and turned the light it bears into something unique and unforgettable
Collaboration is the heart and soul of any restaurant. Without it, the living and breathing restaurant machine has no hope of survival. This is why those working in the service industry, for better or worse, are a family. A restaurant is the “baby” of this family.
As its leader, Oka has led his family with heart, dedication, and passion. He’s created an environment similar to that he experienced working alongside Acurio in Peru. Oka tells Latinidad Collective that in the 19 years he has worked with Acurio, his perception of what it means to run a restaurant continues beyond what’s on the plate.
Credit: Ruben Cabrera
“The biggest lesson I’ve learned from him is how everything has a purpose. His main purpose is to collaborate,” the Peruvian chef explains.
He notes that despite Acurio’s renown, he has fostered a space for his colleagues to shine independently of him.
Oka remarks, “It’s not often that you see chefs of his caliber providing space to their sous chefs or managing chefs to shine — they wouldn’t promote them the way he’s promoted me. He’s allowed me to have a career independently, which has allowed me to shine and promote Miami those ten years.”
In those ten years, Acurio’s compassionate leadership allowed Oka to cement his mark within the global food landscape. This compassionate leadership trickled down to the team Oka works with, some of whom have been with him since La Mar Miami first opened its doors.
So, what happens when a restaurant or child reaches a milestone year? You celebrate. This year, Oka, Acurio, and the rest of the team will celebrate the Miami establishment’s tenth anniversary.
Credit: Ruben Cabrera
The restaurant will host a two-day culinary experience, during which they will team up with internationally and locally recognized chefs
He tells Latinidad Collective that “ten years is a huge goal” and that it needs to be celebrated. The chef is proud to commemorate Peru, Latinos, and his team’s achievements over the last decade.
La Mar’s celebration starts on March 28 with a six-course dinner collaboration with some of the world’s top chefs. On night one, Oka and his team will partner with Central’s Virgilio Martínez, Kjolle’s Pia León, and Maido’s Mitsuharu “Micha” Tsumura.
Night two will be a bash unlike anything La Mar Miami has ever done. The team will bring in local talents. La Mar welcomes Maty’s Valerie Chang, Leku’s Carlos Garcia, Tacotomia’s Karla Hoyos, and Miami Slice’s Alejandro Díaz, Chema Cárdenas, and Santiago Huen.
The night will feature an array of hot and cold food stations that encapsulate Peru’s spirit and flavors.
“As we celebrate La Mar’s 10th anniversary, my heart is filled with gratitude towards my team, some of whom have been with me since the beginning. Their dedication and passion have been instrumental in our journey,” Oka says in a press release.
He continues, “I’m also profoundly thankful for the Miami culinary community’s unwavering support. It’s truly humbling to see so many industry friends coming together to celebrate this milestone with us. This celebration is not just ours — it’s a testament to the bonds we’ve formed and the memories we’ve shared.”
